Pickled ALOHA™ Pepper Bibimbap

Rice

Prepare rice according to package instructions. Cover to keep warm until ready to assemble.

Ribeye Steak

In a large bowl, combine soy sauce, sesame oil, sugar and pepper until sugar is dissolved.  Add steak strips and gently toss to coat evenly with marinade. Cover and refrigerate for 20 minutes.

Preheat skillet to medium-high heat. Add ½ Tbsp of vegetable oil and sear steak until browned and slightly caramelized, approximately 30 seconds per side. Set aside and cover to keep warm.

Carrots

Heat a non-stick skillet over medium-high heat, add vegetable oil and sauté carrot until slightly tender, approximately 1 minute. Transfer to a bowl and toss with soy sauce and sesame oil. Set aside. 

Mushrooms

Using the same non-stick skillet over high heat, add vegetable oil and sauté mushrooms, approximately 1 minute. Transfer to bowl and toss with soy sauce and sesame oil. Set aside.

Spinach

Bring a medium pot of water to a boil. Add baby spinach and stir until slightly wilted, about 30 seconds. Drain and rinse spinach under cold water to stop the cooking process. Squeeze out excess water, then dress with soy sauce, sesame oil and sesame seeds. Mix well and set aside.

Pickled ALOHA™ Peppers

In a stainless steel or heat proof glass bowl, add salt, sugar, and boiling water. Stir until dissolved. Add vinegar and peppers. Let stand for at least 20 minutes. 

Putting it Together:

1. Preheat cast iron skillet to medium-high heat. Add oil and arrange rice in an even layer covering the bottom of the pan. Cook until bottom of rice crisps, approximately 3 minutes. Form a small well in the middle of the rice.
2. Arrange all vegetables and rib eye on top of the rice. Place the egg in center of the well and season with salt and pepper. Serve with a side of kimchi.